Easy One Pan Chicken Enchilada Skillet

Name: Easy One Pan Chicken Enchilada Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 pound ground chicken; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (10 ounces) red enchilada sauce; 6 corn tortillas, cut into 1 inch strips; 1 cup shredded cheddar or Mexican blend cheese; Optional toppings: fresh cilantro, sour cream, and sliced avocado

A cozy and flavorful dinner that brings all the classic enchilada vibes to your table in just one skillet.

By Enzo81 Kitchen· Mexican· October 31, 2026

enzo81.xyz

Prep

10 minutes

Cook

30 minutes

Total

40 minutes

Serves

There is nothing quite like a warm pan of enchiladas after a long day. This skillet version is a favorite in my house because it tastes just like the real deal but skips the time consuming process of rolling individual tortillas.

I recommend using a good quality store bought red enchilada sauce to save time. If you like a bit of extra heat, feel free to toss in a diced jalapeño when you sauté the onions.

Ingredients

1 tablespoon olive oil
1 pound ground chicken
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (15 ounces) pinto beans, rinsed and drained
1 can (10 ounces) red enchilada sauce
6 corn tortillas, cut into 1 inch strips
1 cup shredded cheddar or Mexican blend cheese
Optional toppings: fresh cilantro, sour cream, and sliced avocado

8Instructions

1
Heat the olive oil in a large oven safe skillet over medium heat.
2
Add the ground chicken and onion to the skillet and cook until the chicken is browned and the onion is soft.
3
Stir in the garlic, cumin, and chili powder and cook for another minute until fragrant.
4
Pour in the pinto beans and the enchilada sauce, then stir everything together.
5
Gently fold in the corn tortilla strips, making sure they are well coated in the sauce.
6
Sprinkle the cheese evenly over the top of the skillet.
7
Cover the skillet with a lid or foil and cook for 5 to 7 minutes until the cheese is melted and the tortillas are soft.
8
Serve warm topped with fresh cilantro, sour cream, and avocado if you like.

Tips

Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat this easily in the microwave or back on the stove with a splash of water to keep the sauce loose.

#one pan #dinner #chicken #gluten free #easy #family meal

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